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Simple Pasta Dough…Two Christmases ago I was given a traditional pasta maker as a gift. For a while, it sat unused. Then one day I realized how silly this is…I need to make fresh homemade ravioli! I’m not going to lie, the first time I made fresh pasta it turned out great, but it was HARD. It took me all day to crank the paste into sheets and then stuff my ravioli. Please don’t let this scare you off, it is 100% worth it. The best compliments I’ve ever gotten have come from dishes I’ve made with homemade pasta. Which in my book cancels out all the hard work. There’s definitely a learning curve…the more you do it the easier it becomes.

I did, however, grow tired of cranking that pasta machine. So I caved in and sold my old machine for an upgrade! I got the Kitchen Aid pasta attachment and it works like magic! Magic I tell you, fresh pasta sheets in half the time! I would highly recommend this awesome kitchen tool to anyone who enjoys pasta and whose arm is well, tired.

Call me a cheater, but I love anything that can save me some time! If you have a traditional pasta machine, please don’t give up! Your first time might take a little time, but I promise it will go faster the more pasta you make. And trust me you’ll want to make more.


This is a very simple egg pasta dough that comes together in minutes. I really like the texture of this dough and it rolls out beautifully. If your dough seems too crumbly to roll out just add some water, a teaspoon at a time. Be careful not to add too much water though, you do not want your dough to become sticky and stick to your pasta roller.

Honestly, if you have never had fresh pasta dough then you need to try this. As my mom put it, “Tieghan, it melts in my mouth, this is heaven”. It really it does just melt in your mouth!

If you would like to cut the pasta into noodles you can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let them cook too long.

Lastly, if you make this Simple Pasta Dough be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Simple Pasta Dough

Prep Time 30 minutes
Total Time 30 minutes
Servings: 1 Pound
Calories Per Serving: 1659 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Using a mixer: In the bowl of a stand mixer fitted with the dough hook, place flour and eggs.
  • Knead until the dough comes together and forms a ball. If your dough seems to dry add water a teaspoon at a time, being careful not to add too much water*.
  • By Hand: Mound the flour on a work surface; make a well in the center. Crack in the eggs and beat with a fork. Gradually mix the eggs into the flour. Using a bench scraper, mix in the last of the flour until the dough comes together.
  • Scrape the surface clean and dust with flour. Knead the dough, dusting with flour, until firm and smooth, about 8 minutes. Shape into a ball.
  • Quarter the dough and shape into 4 disks. Place the disks on the lightly floured board; place in a gallon-size ziplock bag.
  • Flatten 1 dough piece and lightly dust with flour, brushing off excess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first. Run it through 2 more times, dusting with flour if it seems sticky. return the dough sheet to the board, cover with a towel and repeat with the remaining 3 dough disks. (Keep any dough you're not working with covered.)
  • Roll all the dough sheets through the machine again 5 or 6 more times (machines vary), adjusting the machine to the next setting each time. (If the sheets become too long to handle, halve crosswise and proceed.) When you see your hand through the pasta sheet, it's thin enough to cut*.
  • Cut the dough sheets into your desired shapes or cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
  • To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.


*If your dough becomes too sticky just need in some extra flour.
*For most things like lasagna and ravioli I like to use the 5th setting.
*Make sure to keep the dough covered. When it gets dry the dough will not be workable. I find it best to keep the dough not being used in a plastic bag.
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  1. Is this the pasta you use for your lasagna? I saw your spinach mushroom lasagna on Instagram. If you do use this pasta recipe in the lasagne, would you boil pasta first or can you just layer it uncooked? Thanks!

  2. If you don’t want to cook it right away, can you freeze the pasta? If so, do you dry it first or what is the best strategy?! We made these tonight with my three kiddos and had so much fun and the kids gobbled it all up!

  3. Can I make the dough and roll it out today and fill my ravioli mold tomorrow? Would I wrap in plastic and place in fridge?

    1. HI! I would wrap the dough well, but yes I think that should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

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  7. Hello!
    This is my first time on your blog.

    I copied your butternut squash recipe, and had to get your pasta recipe.

    I cannot find part 2.

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  8. I have always wanted to try to make my own pasta with a Kitchen Aid pasta maker. Thanks for the inspiration. I will be trying this soon!


  9. It looks beautiful! I’d love to have that attachment for my mixer. Thanks so much for sharing at Mix it up Monday 🙂